The ground meat for this kebab—I usually buy shoulder of lamb—should have a good amount of fat so that it remains moist and juicy. Most of it will melt away in the heat of the grill. You will need skewers with a thick, wide blade to hold the meat and prevent it from rolling around. Alternatively, it is easier and equally good to shape the meat into burgers. Serve them with Arab flat breads or the very thin, Lebanese markouk (see page 245), and accompany them with a salad and a choice of mezze.

　　

Ingredients

serves 4

　　2 medium onions

　　1/2 to 2/3 cup chopped flat-leaf parsley

　　1 1/2 pounds lamb, taken from the shoulder with some fat

　　Salt and black pepper

　　

Step 1

Grate or finely chop the onion in the food processor, drain, and turn it into a bowl. Add the chopped parsley to the onion. Cut the meat into chunks, then blend it in the food processor to a soft paste, adding salt and pepper. Mix the meat paste with the parsley and onion, and knead with your hand until well blended.

　　

Step 2

Divide the meat into 8 balls and wrap each one around a skewer, pressing it firmly so that it holds together in a long, flat, sausage shape. Alternatively, flatten the balls into burgers. Place the skewers, or burgers, on the oiled grill of a barbecue, over the embers of a charcoal fire or on a rack under the broiler, and cook for 5 to 8 minutes, turning them over once, until browned outside but still pink inside.

　　

Kafta Yogurtliya

Step 3

Using the recipe above, roll the meat into little balls the size of a large walnut. Sauté in batches in a little oil in a large frying pan, turning them until they are browned all over but still a little pink inside. You can do this in advance, if you wish, and heat them through, covered with foil, in the oven when you are ready to serve.

　　

Step 4

Open out a pita, toast it under the broiler, and break it into small pieces at the bottom of a serving dish. Just before serving, pour 4 cups plain whole-milk yogurt, which should be at room temperature, over the toast and drop the meatballs on top. Fry 3 tablespoons pine nuts very briefly in 1/4 stick (2 tablespoons) butter and sprinkle them over the dish with their butter.

　　Arabesque